SU160141A1 - - Google Patents
Info
- Publication number
- SU160141A1 SU160141A1 SU827060A SU827060A SU160141A1 SU 160141 A1 SU160141 A1 SU 160141A1 SU 827060 A SU827060 A SU 827060A SU 827060 A SU827060 A SU 827060A SU 160141 A1 SU160141 A1 SU 160141A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- milk
- lactic acid
- streptococcus lactis
- temperature
- strain
- Prior art date
Links
- 241000194035 Lactococcus lactis Species 0.000 description 6
- 210000004080 Milk Anatomy 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 210000002966 Serum Anatomy 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 230000001580 bacterial Effects 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
Description
Широко известен молочнокислый стрептоккок Streptococcus lactis, сбраживающий лактозу с получением при этом молочнокислых продуктов.Streptococcus lactis lactic acid Streptococcus lactis is widely known for fermenting lactose to produce lactic acid products.
Предлагаемый штамм молочнокислых бактерий Streptococcus lactis п. v. вл етс разновидностью молочнокислого стрепгоккока. От известных штаммов этого стрептококка Streptococcus lactis п. v. отличаетс скоростью сбраживани лактозы и более высокой кислотообразующей способностью и термостойкостью .The proposed strain of lactic acid bacteria Streptococcus lactis P. v. is a type of lactic acid strepgococcus. From the known strains of this Streptococcus Streptococcus lactis p. V. differs in the rate of fermentation of lactose and higher acid-forming ability and heat resistance.
Этот штамм бактерий выдел ют из мацуна и многократно пересевают в свежее молоко. Культивируют его при температуре 45-60°С.This bacterial strain is isolated from matsun and repeatedly subcultured into fresh milk. Cultivate it at a temperature of 45-60 ° C.
С использованием штамма бактерий Streptococcus lactis п. V. при получение молочнокислых продуктов процесс их созревани значительно ускор етс . Свертываетс молоко при темлературе 45°С в течение 4 час, при этом получаетс однородный, плотный сгусток, обладающий при тным кисломолочным вкусом и ароматом.With the use of the strain of the bacteria Streptococcus lactis P. V. when producing lactic acid products, the process of their maturation is significantly accelerated. Milk coagulates at a temperature of 45 ° C for 4 hours, and a uniform, dense clot is obtained, which has a pleasant, fermented milk taste and aroma.
Предмет изобретени Subject invention
Штамм бактерий Streptococcus lactis п. v. Органическа средаThe strain of bacteria Streptococcus lactis P. v. Organic environment
Сывороточный агар, колонии мелкие, точечные , диаметром от 3 до 6 мк, слегка матового цвета с гладкими кра ми.Whey agar, colonies are small, dotted, with a diameter of 3 to 6 microns, slightly opaque in color with smooth edges.
Морфологи Morphologists
Гомоферментативный, неподвижный, граммположительный , факультативный анаэроб, клетки слегка овальной формы величиной 0,5-0,7X0,6-0,7 мк с оптимальной температурой роста 40-45°С.Homofermentative, immobile, gram-positive, optional anaerobic, slightly oval-shaped cells with a size of 0.5-0.7X0.6-0.7 microns with an optimal growth temperature of 40-45 ° C.
Максимальна температура роста клеток колеблетс в пределах 55-58°С.The maximum cell growth temperature is in the range of 55-58 ° C.
МолокоMilk
Хорошо растет на агаризированном гидролизованном молоке и сывороточном агаре, колонии с гладкими кра ми, размер от 3 до 6 мк.Grows well on agarized hydrolyzed milk and serum agar, colonies with smooth edges, size from 3 to 6 microns.
Врем свертывани молока при температуре 45°С не более 4 час.The time of coagulation of milk at a temperature of 45 ° C is not more than 4 hours.
ЖелатинаGelatin
Не разжижает желатину и не обладает гемолетической способностью.Does not dilute gelatin and does not possess hemoletic ability.
Сбраживание СахаровFermentation of Sakharov
Энергично сбраживает лактозу.Vigorously ferments lactose.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU160141A1 true SU160141A1 (en) |
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